Poppy Seed Kolaches Recipe
Sink your teeth into this wonderful poppy seed kolache recipe—Czech style. Rounds of sweet yeast dough filled with homemade poppy seed filling, sprinkled with buttery streusel and drizzled with a lemony glaze. If you are a fan of poppy seeds, you are going to love these delightful pastries.
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Servings: 12 kolaches
Equipment
Ingredients
For the dough
- 3/4 cups whole milk
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 2 large eggs, room temperature divided
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon kosher salt
- 6 tablespoons room temperature unsalted butter, cut into small cubes
For the filling
- 3/4 cup poppy seeds
- 1/2 cup whole milk
- 1/3 cup powdered sugar
- 1 tablespoon honey
- 1 teaspoon lemon zest
For the streusel
- 1 1/2 tablespoons all purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, room temperature
For the glaze
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
For the dough
- Warm milk on the stove or in the microwave until it is just warm to the touch, about 105°F-110°F.
- Combine the flour, sugar, 1 of the eggs, yeast, salt, and warm milk in the bowl of a stand mixer fitted with the dough hook. Start on low and mix until the dough comes together.
- Increase the speed to medium and start adding the butter 1 cube at a time, letting the first one blend in before adding the next. Once all the butter is added, continue kneading for about 8 more minutes or until the dough is soft, pliable, and stretchy.
- Grease a large bowl and transfer dough into the bowl, the dough should be sticky and soft. Cover with plastic wrap and let rise in a warm place until soft and fluffy, about 1-2 hours. It won't double in size but it should be slightly larger than when you first put it in the bowl. Prepare the poppy seed filling and streusel while the dough rises.
For the filling
- Using a clean coffee grinder or spice grinder, grind the poppy seeds until they are finely ground but not a paste.
- Combine ground poppy seeds, milk, powdered sugar, and honey in a medium saucepan. Bring to a boil over medium-high heat stirring constantly. Reduce the heat to low and simmer 5 minutes or until it has the consistency of thick porridge, stirring frequently. The mixture should not immediately run back in on itself when stirred and have a toasted aroma. Remove from heat and stir in lemon zest. Set aside to cool.
For the streusel
- Combine flour, sugar, and butter in a small bowl. Rub together with your fingers until everything is well mixed and forms little crumbs.
To assemble and bake
- Divide the dough into 12 equal portions. Use a scale to be accurate. Mine were about 2 ounces each. Roll each dough ball into a perfect circle. Place on a parchment-lined baking sheet about 2-inches apart. Cover with a clean kitchen towel and let rise another hour.
- Heat oven to 350°F and arrange rack in the middle.
- Using a 2-inch glass or jar (something that is smaller than the kolaches, I used an espresso tamper) press down on each circle to create an indentation in the middle of each. Press firmly, the dough should be almost transparent on the bottom. If the glass is sticking dip it in flour.
- Beat the remaining egg with a little water and brush the egg wash all over each kolache.
- Spoon 1 tablespoon of the poppy seed filling into each round then sprinkle with the streusel.
- Bake for 20 minutes or until golden brown and firm on the outside.
- While the kolaches are baking mix together the powdered sugar and lemon juice for the glaze.
- Remove kolaches from oven and set baking sheet on a wire rack. Drizzle with the glaze.
- Serve warm for breakfast with coffee or tea. Any leftover kolache can be kept covered in the refrigerator for up to 3 days. Rewarm before serving.
Notes
- Filling: If you'd rather not make the poppy seed filling you can substitute 1 cup of your favorite jam or 1 cup of whipped cream cheese.
- Poppy seeds: You need 3/4 cup of poppy seeds for this recipe. I buy them in bulk online. They are way less expensive than those little jars at the grocery store.
- Glaze: The lemon glaze is not traditional but I love the extra tinge of lemon. You can leave it off it you'd like.
- Make-ahead/Storage: The kolache are best the day they are made but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm in the oven before serving.